Vegetable Briouats

Name: Vegetable Briouats
Ingredients: 1 tablespoon olive oil; 100 g butternut squash, peeled and grated; 1 large carrot, peeled and grated; 1 large courgette, peeled and grated; 1 teaspoon baharat, spice blend; salt and pepper; 6 sheets phyllo pastry; 1 egg, beaten; oil, for brushing

9 ingredients

12 steps

Ingredients

1 tablespoon olive oil
100 g butternut squash, peeled and grated
1 large carrot, peeled and grated
1 large courgette, peeled and grated
1 teaspoon baharat, spice blend
salt and pepper
6 sheets phyllo pastry
1 egg, beaten
oil, for brushing

Directions

1

Preheat oven to 180C/350F/Gas 4.
2

Heat the oil in a pan.
3

Cook the vegetables for about 10 mins until softened.
4

Stir in the spice blend, and season.
5

Separate the sheets of filo into two piles of 3.
6

Cut each pile into 3 lengthways and then each strip in half crossways.
7

So you should have 12 little piles of 3 sheets each.
8

Put a heaped teaspoon of veggie mix in the bottom corner the strip.
9

Fold over to make a triangle and then continue folding so you end up with what looks like a little samosa.
10

Use a little beaten egg to seal the last bit.
11

Brush with oil and put on a baking sheet.
12

Bake for about 15 minutes until golden.